CUCUMBER POTATO SOUP

Cucumber Potato Soup image

Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 medium potatoes, peeled and diced
1 teaspoon salt
2 cups water
1 medium cucumber, peeled, diced and seeded
1/4 teaspoon white pepper
1 cup heavy whipping cream or 1 cup milk
1/2 cup milk
1 green onion, sliced
1 teaspoon dill weed or 1 tablespoon minced fresh dill
Additional salt and pepper to taste

Steps:

In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges